Paneer Makhani/Butter Paneer Masala

Paneer Makhani is basically a North Indian recipe.But nowadays it is popular all over India.Paneer is Indian traditional cottage cheese made from milk.We can use tofu or bean curd as a substitute for paneer.This Paneer Makhani is prepared using paneer in a rich gravy.it tastes even more better when served with a dollop of butter.

Ingredients

1. Paneer(Indian cottage Cheese,cut into cubes) – 2 cups
2. Ginger-garlic paste –2 tsp
3. Bay leaf(tejpatta) –1
4. Cinnamon – 1” piece
5. Cloves(laung) –2
6. Cardamoms(elaichi) –2
7. Tomato ketch up – 3 tbsp
8. Thick Curd(whisked) –1/2 cup
9. Punjabi garam Masala –1 tsp
10. Dried Fenugreek leaves(kasoori Methi) –2 tsp
11. Sugar – 1/2 tsp
12. Cream –2 tbsp
13. Butter –2 tbsp
14. Salt – to taste
15. Butter (to garnish) – 1tsp
16. Coriander leaves – to garnish

For the Makhani Gravy

1. Onions(chopped) – 1/2 cup
2. Tomatoes(chopped) – 1 cup
3. Cashew nuts – 1/4 cup
4. Dry red chilly – 2

Preparation

1. For the Makhani gravy,Combine all the ingredients with 1 1/2 cups of water and simmer for about 30 mins.
2. Let it cool and blend into a smooth paste.Keep aside.
3. Heat butter in a pan.and add bay leaf,cinnamon,cloves and cardamom to it.
4. Add the ginger-garlic paste and saute for a minute.
5. Add the makhani gravy,curds,tomato ketch up and salt and simmer for about 5 minutes.
6. Add about 1/4 cup of water if required to adjust the consistency of the gravy.
7. Add the paneer cubes,garam masala,dried fenugreek leaves, sugar and cream and simmer for 3-4 minutes.
8. Garnish with coriander leaves and butter.
9. Serve with Roti or Naan.